Recipe: Mashed Tomato Potatoes

We can’t believe it, but the holidays are just around the corner! Try this low-sodium, low-protein spin on a classic Thanksgiving side.

If you enjoy this recipe, consider purchasing our cookbook (it would also make a great gift!)

Ingredients

  • 2 pounds Yukon Gold potatoes (about 6), peeled and cut into 2-inch pieces
  • 2 garlic cloves, peeled
  • 1/2 cup milk
  • 1/4 cup unsalted butter
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 3 medium scallions, trimmed and chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 5 medium tomatoes, chopped

Cooking instructions

  1. Place the potatoes and garlic in a large saucepan and cover with water.
  2. Bring to a boil; cover and simmer about 20 minutes or until a fork easily pierces a potato.
  3. Drain the potatoes and garlic.
  4. Mash with a potato masher or a fork until smooth.
  5. Blend in the milk, butter, parsley, scallions, Parmesan and salt.
  6. Gently fold in the tomatoes.

Nutrition information

  • Calories 190
  • Fat 8.1 g
  • Carbohydrates 25 g
  • Protein 6 g
  • Dietary Fiber 3.2 g
  • Calcium 114 mg
  • Phosphorus 125 mg
  • Sodium 262 mg
  • Potassium 578 mg

0 Comments

Submit a Comment

Your email address will not be published.

Advocacy

Awareness

Education

Research

Subscribe

Enter your email address to subscribe to this blog and receive notifications of new posts by email

English Spanish